MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Thai Coconut Beef
Categories: Beef, Vegetables, Nuts, Rice, Herbs
Yield: 10 servings

1 Boneless beef chuck roast (3
- pounds), halved
1 ts Salt
1 ts Pepper
1 lg Red bell pepper; sliced
13 2/3 oz Can coconut milk
3/4 c Beef stock
1/2 c Creamy peanut butter
1/4 c Red curry paste
2 tb Soy sauce
2 tb Honey
2 ts Minced fresh gingerroot
1/2 lb Fresh sugar snap peas;
- trimmed
1/4 c Minced fresh cilantro
Hot cooked brown or white
- rice

MMMMM---------------------OPTIONAL TOPPINGS--------------------------
Thin sliced green onions
Chopped peanuts
Hot sauce
Lime wedges

Sprinkle beef with salt and pepper. Place beef and
pepper slices in a 5 qt. slow cooker. In a bowl, whisk
coconut milk, beef stock, peanut butter, curry paste,
soy sauce, honey and ginger; pour over meat. Cook,
covered, on low 7-8 hours or until meat is tender.

Remove beef; cool slightly. Skim fat from reserved
juices. Shred beef with 2 forks. Return beef to slow
cooker; stir in snap peas. Cook, covered, on low 45-60
minutes longer or until peas are crisp-tender. Stir in
cilantro. Serve with rice and, if desired, toppings of
your choice.

Ashley Lecker, Green Bay, Wisconsin

Makes: 10 servings

RECIPE FROM: https://www.tasteofhome.com

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